Name: Gluten Free Bagels
Total time: 2 h 25 min
Yield: 10
Ingredients: 0.25 oz active dry yeast; 4 Tbsps sugar; 1.333 cups warm water; 2 tsps salt; 4 cups gluten-free bread flour (plus extra for dusting); 0.5 Tbsp Poppy seeds

Preparation steps

Put the yeast and 1 tablespoon of the sugar into a mixing bowl and pour over 7 Tablespoons warm water. Leave to stand for 10 minutes until frothy.

Pour the remaining warm water into the bowl, then stir in the salt and half the flour and mix with your hands. Gradually add the remaining flour (you may not need it all) mixing with your hands to a soft, sticky dough.

Add the poppy seeds. Knead on a floured surface for 10 minutes until smooth and elastic, then shape into a ball and put into a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place for about 1 hour, until doubled in size.

Heat the oven to 220°C / 425°F. Line a large baking tray with non-stick baking paper.

On a lightly floured surface, divide the dough into 10 pieces. Shape each piece into a flattish ball, then, using a wooden spoon handle, make a hole in the middle of each ball, twirling the dough around the spoon to make a hole about 1" wide. Cover the bagel loosely with cling film while you shape the remaining dough.

Bring a large pan of water to a boil and stir in the remaining sugar. Put the bagels into the boiling water - no more than 4 at a time. Cook for 1-2 minutes, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain off any excess water.

Place on the baking tray. Bake for about 25 minutes, turning halfway through the cooking time, until browned and crisp and the bases sound hollow when tapped. Place on a wire rack to cool.

Cut in half, toast under the grill and serve with butter and jam if desired

Comments

joleen8 on the 28.12.2020.

Can you give me the bread flour ingredients?

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Cyndy from EAT SMARTER on the 04.01.2021.

Hi Joleen - Gluten-free bread flour is available at most major markets. For regular bread flour, you can make a 1:1 substitute. For 1 cup bread flour, use 1 cup all-purpose, and vice-versa. Bread and pizza crusts made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good. Hope this helps!

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Gluten Free Bagels

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